This non-dairy cauliflower soup of course features cauliflower — but leeks add flavor, and carrots add color. Best of all, the puréed cauliflower provides a silken texture that’s both satisfying and comforting. The core of the cauliflower head is as flavorful as the florets, so be sure to include it in the soup.

4. Add the leek and carrot, cover, and cook the vegetables over low heat, stirring occasionally, for 15 to 20 minutes, until the leeks become very tender but not browned.

5. Using an immersion blender, purée the cauliflower and broth mixture until smooth, and then add to the saucepan with the leek and carrot. If you don’t have an immersion blender, purée the cauliflower mixture in batches in a regular blender and add to the leeks and carrots as each batch is puréed.

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